A weekly round-up of books, news, thoughts, recipes, and miscellany for the weekend.
Read: The Great Contraction.
Tuesday brought the announcement that Hachette Book Group (one of the Big Five publishers) will be buying the Perseus Books Group imprints, while the distribution arm of Perseus will be sold to Ingram. This follows news that broke in May that HarperCollins (another Big Five publisher) will buy Harlequin (most known for its series romance, but which also publishes fiction and nonfiction for women) from Torstar, the Canadian media company.
I think Dennis Johnson, co-founder of indie press Melville House, sums up the big picture best here:
“…It’s just another consolidation story, one that’s been predicted all along: More of American publishing is going to consolidate, not necessarily to fight Amazon but simply to survive in a marketplace that dictates consolidation, and has since before Amazon existed. American publishing, after all, has been consolidating slowly since the 1960s. It’s only accelerated recently, and now the other shoe will drop soon enough — HarperCollins merging with Simon and Schuster is the one most are predicting.”
For agents, consolidation means less places to sell books, since imprints within one house often won’t bid against each other in an auction. For writers, this means less competition for your book, which is never a good thing. This is especially important in the nonfiction realm, since Perseus is primarily made up of fantastic nonfiction imprints like Running Press, Basic Books, Da Capo, and others that will now come under the Hachette Book Group umbrella.
Of all the coverage since the news broke on Tuesday, this article is my favorite. It manages to capture that particular feeling and mood that washes over publishing people when news like this breaks. It’s one of quiet concern, contemplation, and increasingly shaky optimism.
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Eat: Elk.
Anyone who knows me knows that I get a great kick out of trying wild game. It was only a few years ago that I’d never even had a taste of venison, but now I’ve grown to love it in all its forms—steaks, pastrami, jerky, whole roasted loins, sausage.